Cherry Surprise Cake
Cherry Filling -
- 2 C Sour Cherries, pitted and quartered
- 1/2 C Sugar (use 1/3 C for sweet cherries)
- 1/2 tsp Almond Extract
- 1 1/2 Tbsp Cornstarch Water
Place cherries, sugar and almond extract in a medium saucepan and cook over medium heat. Stir occasionally. The cherries will make a lot of juice. Make a slurry from cornstarch and water, just enough to be pourable. Once the cherry juice comes to a simmer, add the cornstarch slurry stirring constantly. Cherry juice will thicken almost immediately. Keep stirring to avoid burning. Remove from heat. Cool for at least 2 hours or overnight before using in cake.
- 1 C + 2 Tbsp Brown Rice Flour
- 3/4 C White Rice Flour
- 1/3 C Tapioca Starch
- 1/3 C Arrowroot Powder
- 1/2 C Almond Flour
- 1 1/2 tsp Xanthum Gum
- 2 tsp Baking Powder
- 1/2 tsp Salt
- 1/2 C Coconut Oil, room temperature
- 1/2 C Olive Oil
- 2 C Sugar
- 4 Large Eggs
- 1 1/2 tsp Almond Extract
- 1 1/2 tsp Vanilla Extract
- 1 C Unsweetened Almond Milk
Preheat oven to 350 degrees. Grease and flour a 10 cup bundt pan.
In a large bowl, combine brown rice, white rice, tapioca, arrowroot, almond flour, xanthum gum, baking powder and salt. Stir until well combined.
In the bowl of an electric mixer, combine oils and sugar. Beat on medium speed until well mixed. Add the eggs one at a time beating between each addition. Stir in the extracts.
Pour about half of the egg mixture into the flour, then half of the milk. Stir a bit. Pour the remaining egg mixture and milk and stir until all the dry ingredients are incorporated.
Carefully pour 2/3 of the cake batter into the prepared bundt pan. Then spoon cherry mixture over the top. Keep it only in the center taking care not to let it go to the edges of the pan. Spoon the remaining cake batter over the top of the cherry filling.
Bake for 60-70 minutes until a toothpick inserted comes out clean. Cool in the pan for 10 minutes. Then turn out onto a cooling rack to cool completely.
- 1 1/2 C Dark Chocolate Chips
- 1 Tbsp Coconut Oil
- 1/3 C Sliced Almonds
In a microwave safe bowl, heat chocolate on 50% heat for 2-3 minutes, stirring every minute. Remove before completely melted and stir until smooth. Add the coconut oil and stir until combined.
Pour over the cooled cake. Sprinkle with almonds.
Store in the refrigerator up to 3 days.